Pineapple Chicken and Rice

Pineapple Chicken and Rice: A Tropical Delight for Your Dinner Table

In the quest for a meal that’s both tantalizing and comforting, look no further than this Pineapple Chicken and Rice recipe. A perfect blend of savory chicken, sweet pineapple, and the hearty foundation of rice, this dish brings a touch of tropical flair to your dinner table. Ideal for those weeknights when you crave something delicious yet straightforward, it’s a meal that promises satisfaction with every bite. Plus, with a prep and cook time totaling only 35 minutes, it’s fast enough to fit into your busy schedule.


  • 1 and a half pounds of boneless chicken breasts
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 1 tablespoon of vegetable oil
  • 1 can (20 oz.) of sliced pineapple (juice reserved)
  • 1 tablespoon of cornstarch
  • 1/4 cup of Dijon mustard
  • 1/4 cup of honey
  • 2 garlic cloves, minced
  • 4 servings of cooked rice


  1. Begin by seasoning the chicken breasts with thyme, salt, and pepper.
  2. Heat a skillet over medium and brown the chicken in vegetable oil.
  3. Drain the pineapple slices, making sure to keep the juice for later use.
  4. In a small bowl, mix cornstarch with 2 oz. of the reserved pineapple juice.
  5. Combine the remaining pineapple juice, Dijon mustard, honey, and minced garlic in another bowl.
  6. Pour the Dijon mixture into the skillet, reduce heat to low, cover, and let it simmer for 15 minutes.
  7. Take the chicken out of the skillet.
  8. Stir the cornstarch mixture again and add it to the skillet. Bring to a boil, stirring constantly until the sauce thickens.
  9. Lower the heat, return the chicken to the skillet, and flip to coat it in the sauce.
  10. Place the pineapple slices around and on top of the chicken. Cover and cook for another 2-3 minutes.
  11. Serve the dish over cooked rice.

Serving Suggestions:

This Pineapple Chicken and Rice dish is a versatile meal that pairs wonderfully with a variety of sides. Consider serving it with a fresh green salad or steamed vegetables to add a crunch. For a more substantial meal, egg rolls or spring rolls on the side can introduce an Asian twist that complements the flavors beautifully.

Storage and Freshness:

Leftovers should be stored in an airtight container and can be kept in the refrigerator for up to 3 days. For best results, separate the chicken and sauce from the rice when storing to prevent the rice from becoming too soggy. Reheat gently in the microwave or on the stove, adding a little water or chicken broth if the sauce needs thinning.

Frequently Asked Questions:

  • Can I use fresh pineapple instead of canned? Yes, fresh pineapple can be used. Ensure it’s ripe for the best flavor and sweetness. You’ll need about 20 oz. of fresh pineapple slices and a cup of pineapple juice for the recipe.
  • Is it possible to make this recipe gluten-free? Yes, by substituting the soy sauce with a gluten-free alternative and ensuring your cornstarch and mustard are gluten-free, you can easily make this dish suitable for a gluten-free diet.
  • Can I use chicken thighs instead of breasts? Absolutely. Chicken thighs can offer more flavor due to their higher fat content. Just adjust the cooking time accordingly, as thighs may take a bit longer to cook through.

This Pineapple Chicken and Rice recipe is not only a feast for the senses but also a testament to the beauty of combining simple ingredients to create something truly special. Whether you’re looking to shake up your dinner routine or need a quick and satisfying meal, this dish promises to deliver on all fronts.

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